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There are several options in almost every product area in today’s market, and the difficulty is in coming up with unique items that stand out and connect with customers. Food Research Lab's Food Research Lab takes a holistic approach to creating food and beverage products. We define, demographically target, and build effective goods through a sequential process for category selection and comprehension. The client can visit the lab to learn the process. We offer unlimited rounds of revisions to ensure customer satisfaction. The final product prototype, along with the documentation process, including the video (through email), will be shipped to the client, and in case the client is not satisfied with the video, a food technology consultant will visit the place for the product demo at the client’s costs.

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The food industry is witnessing a new form of consumption. Keeping that in mind, we can formulate the products in the form of ready-to-eat, ready-to-drink, ready-to-mix, ready-to-serve, and ready-to-cook food products. We use ingredients that offer an added value to the development and improve its indulgence and sustainability in terms of its functional ingredients, plant-based food dyes, and natural preservatives with a clean label.

What are the sectors Food Research Lab cover?

We cover a wide range of sectors such as soups, sauces and dips, chips, tortillas, dry beverage powder, plant-based products, masalas, puddings, instant mixes and many more.

How is sensory testing been carried out?

Our sensory examination leads to the precise formulation and recipe recommendations. We develop data-driven design models based on sensory research and customer insights. The fact-based design methodology used by Food Research Lab reduces risk and gives our clients market confidence while cutting development time in half. With our dedicated sensory lab facility, our team takes satisfaction in creating and optimizing successful products in the marketplace, generating a favourable return on investment, and developing brand advocates.

Milk Protein Concentrates In Bars - Guires Food Research Lab

08 Aug

Milk Protein Concentrates In Bars

by Food Research Lab

in What Science Can Do

Comments

High-protein nutrition bars and other shelf-stable, intermediate moisture foods often harden to unpalatable levels during storage; however, a new study published in the Journal of Food Science suggests adding ground extruded milk protein concentrates (MPC) with 80 percent protein can enhance the texture and other sensory attributes of high-protein nutrition bars.

In a previous experiment, high-protein nutrition bars created with extruded MPC hardened more slowly than bars formulated with unmodified MPC. Hardness, and its variation during storage, do not, however, adequately characterise the texture of high-protein nutrition bars.

Fig.1. Modified Milk Protein Concentrates in High-Protein Nutrition Bars

When employed, MPC can improve product heat stability and offer solubility and dispersibility. MPCs are useful in dairy-based blends because of their solubility. MPC comes in handy when it comes to foaming and whipping. MPC proteins generate a stable coating of air bubbles at the air/water contact. Meringues, mousses, cakes, ice creams, whipped cream, and soufflés all benefit from this. MPC proteins generate and stabilise fat emulsions at the oil/water interface in sausages and other processed meats, dairy drinks, soups, vinaigrettes, sauces, and bread items. Because of its inner protein structure, an MPC can raise the viscosity of a food product, which is useful in a variety of applications. MPC’s lactose and proteins undergo Maillard browning, giving it a pleasing colour for bakery items like pastries, cakes, and muffins. Because MPC has almost no taste, it allows the other tastes in a cuisine to shine.